BEST WINE TO PAIR WITH SPICY FOOD

Spicy food and wine is a notoriously tricky pairing. The wrong wine — high in tannin or alcohol — amplifies the heat and makes everything worse. The right wine — fresh, slightly aromatic, lower in tannin — makes spicy food genuinely better.

THE GOLDEN RULE — AVOID HIGH TANNIN AND HIGH ALCOHOL

Tannins and alcohol both amplify the sensation of spice. A heavily tannic red wine with a very spicy curry is a genuinely unpleasant experience. High alcohol (14%+) similarly makes heat feel more intense. For spicy food, you want lighter wines with lower alcohol and fresher character.

THE BEST CHOICE — RIZZLING

Riesling is one of the most celebrated pairings for spicy food — particularly Asian cuisines. The crisp acidity cuts through the heat, the slight aromatic sweetness (even in a dry Riesling) provides relief, and the citrus character complements the spices rather than fighting them.

Rizzling, our organic Austrian Riesling, is dry — but the natural fruit character provides exactly what spicy food needs.

THE SPARKLING OPTION — SESSION FIZZ

Sparkling wine with spicy food works because the carbonation provides a cooling, cleansing effect. Session Fizz — crisp, organic, sparkling — is genuinely refreshing alongside a spicy Thai or Indian dish.

WHAT TO AVOID

Left on Red — though delicious — should be left in the fridge if you are eating something very spicy. The tannins, even though modest, will amplify the heat. Stick to whites and sparkling for spice. Available at locowines.co.uk.